You'll need an 8-in. springform pan lined with plastic wrap. Cut each brownie horizontally in half so that you have 2 brownie squares about 1/2 in. thick. Place brownies in a tightly packed single layer over pan bottom, cutting to fit so that there are no gaps. Freeze 10 minutes.

Spoon ice cream over brownie layer; pack into a fairly even layer. Spoon whipped topping over ice cream, swirling. Cover and freeze at least 4 hours or until firm.

Run knife around side to release, remove sides of pan and sprinkle top with crushed candy. Cake can be placed back in freezer until serving or served immediately.

Tips & Techniques

If unfrosted brownies are not available, bake a 17.6-oz package of brownie mix in a 9-in. square pan. Using the 8-in. round springform pan as guide, cut a round from cooled brownie and fit into bottom of springform pan. You can assemble cake, wrap airtight and freeze up to 1 month ahead. Decorate just before serving.

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